Villa Vita International - Enric - PDF by fjzhxb


									Eggplant Ravioli with Goat Cheese and Ricotta (Serves 8)
For the pasta dough:

1 lb. flour - 4 eggs - 1 tablespoon extra virgin oil - some warm water if needed Knead all the ingredients on a work surface , starting with a mound of flour , make a well and add the eggs and the oil. Make the dough very smooth by kneading by hand for about 10 minutes . Roll out with a pasta machine.
For the ravioli filling: 1 lb. of fresh ricotta cheese 3 oz of fresh goat cheese 2 oz of grated Parmigiano cheese 3 medium eggplants 1 egg 1 garlic clove thyme salt white pepper 2 tablespoons of extra virgin olive oil Peel the eggplants and saute them in a skillet with three tablespoons of oil and a crushed garlic. Puree them in a bowl and add cheeses, season with salt, white pepper, chopped thyme and add one egg to bind all together. Filling the pasta dough: On a long strip of pasta, lay down regular mounds of farce with a pastry bag, turn over starting from the bottom edge of the pasta strip and seal well the ravioli by using a pasta cutter and a fork. The sauce : two cans of tomatoes 1 small bunch of basil 1 oz of butter 1 teaspoon of sugar 5 tablespoons of extra virgin olive oil 3 garlic cloves Sizzle in a pot 5 tablespoons of extra virgin olive oil andÊthree crushed garlic cloves. Stir in two cans of tomatoes, salt, pepper. Add basil at the finish. Make the sauce smooth using a blender, or a food processor. Boil the ravioli for three minutes in salted water. Toss the ravioli in a skillet with tomato sauce and butter added at the finish. Serve with a drizzle of extra virgin olive oil. Submitted to Villa Vita by Chef Giuseppe Mazzocchi, "The Tuscan Cook"

Villa Vita International - Enriching Life Through Travel
P.O. BOX 41335, PHOENIX, AZ. 85080 866-590-8181 623-505-7669 FAX

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